AROMA OF BLACK CURRANTS .3. CHEMICAL CHARACTERIZATION OF DIFFERENT VARIETIES AND STAGES OF RIPENESS BY GAS CHROMATOGRAPHY

被引：19

作者：

ANDERSSON, J

VONSYDOW, E

机构：

来源：

ACTA CHEMICA SCANDINAVICA | 1966年 / 20卷 / 02期

关键词：

D O I：

10.3891/acta.chem.scand.20-0529

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：529 / +

页数：1

共 6 条

[1] AROMA OF BLACK CURRANTS .2. LOWER BOILING COMPOUNDS
ANDERSSON, J
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[J]. ACTA CHEMICA SCANDINAVICA, 1966, 20 (02): : 522 - +
[2] AROMA OF BLACK CURRANTS .1. HIGHER BOILING COMPOUNDS
ANDERSSON, J
VONSYDOW, E
[J]. ACTA CHEMICA SCANDINAVICA, 1964, 18 (05): : 1105 - &
[3] ANDERSSON J, UNPUBLISHED DATA
[4] HULTIN HO, 1961, FOOD TECHNOL-CHICAGO, V15, P440
[5] CHROMATOGRAPHIC ANALYSIS OF VOLATILE COMPONENTS OF PAPAYA FRUIT
KATAGUE, DB
KIRCH, ER
[J]. JOURNAL OF PHARMACEUTICAL SCIENCES, 1965, 54 (06) : 891 - &
[6] CORRELATION OF GAS CHROMATOGRAPHIC DATA WITH FLAVOR PROFILES OF FRESH BANANA FRUIT
MCCARTHY, AI
ANDERSON, EE
SHAW, CP
PALMER, JK
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (04) : 379 - &